Regency Ginger Crisps

I've talked about my friend, Gerry, before in other posts.

She has introduced me to many authors that I love!

I have only read the first in this series, from Joanne Fluke, Chocolate Chip Cookie Murder.

All of the books in this series are named after baked goods and are based on a girl named Hannah Swensen, who owns a bakery in Minnesota.

Gerry knew I'd love these books, not only because they are clever and funny, but because after she talks about making something in the book, it shares her recipe for it.

This past weekend, I had a taste for ginger cookies.

I was going to see Gerry that night, so early that morning, I mixed up a batch of these Regency Ginger Crisps from the book to bake that afternoon and take to her that night.

They were REALLY yummy!

Joanne Fluke - Hannah Swensen Mysteries

The recipe says to flatten the cookie down with your spatula before baking, I sort of missed that part.

Maybe next time I will try that on one pan and see how they turn out?

I loved that they were crunchy on the outside , and yet soft on the inside.

Regency Ginger Crisps

The Chocolate Chip Cookie Murder - Joanne Fluke

1 1/2 sticks melted butter

1 cup brown sugar

1 large egg, beaten

1/4 cup molasses
2 teaspoons baking soda
1/2 teaspoon salt

2 teaspoon ground ginger

2 1/4 cups flour

1/2 cup sugar, for coating

Melt butter and mix in brown sugar.  Let mixture cool, and then add egg.  Add soda, molasses, salt and ginger. Stir it thoroughly. Add flour and mix in. Chill the dough for 4 hours or even overnight.

Preheat  oven to 375 degrees.

Roll dough into walnut sized balls with your hands and roll them in sugar. 

Place on greased cookie sheet.

(original recipe says to flatten with a spatula, I did not.  mine were more puffy)

Bake for 10 minutes or until nicely browned.

Cool on cookie sheets for no longer than one minute, or they will stick.